The first time I had pasta and peas was at my hairdressers. I know, what a weird spot to eat Italian food, while you’re getting a haircut! My hairdresser is Italian, and his Mom always makes pasta on Thursday’s, so they always offer it anyone that’s there. It was delicious. So I asked how she made it.
It turns out to be so simple. I think it was a dish that was made during the depression, with very few main ingredients. It is extremely cheap to make, feeds a ton of people, and is extremely good! And, is extremely easy!
Pasta with home made pasta sauce, peas and cheese.
1 lb. Ditalini pasta
1 – 28 oz. can crushed tomatoes
1 medium onion, chopped
2 Tbsp olive oil
2 cloves garlic, minced
1 tsp or so sugar
Sprinkling of oregano, basil and parsley, dried
Salt & Pepper
1 bag frozen peas
1 Tbsp butter
Bring water in a large saucepot for pasta to a boil.
For sauce, heat olive oil in a saucepot or saute pan, and cook 3/4 of the onion until translucent (save the other 1/4 for the pea mixture). Add garlic, and cook approx 1 minute (be careful not to burn garlic). Add crushed tomatoes, seasonings to taste, sugar and salt and pepper. Cook sauce on low light for approx. 20 minutes.
Cook pasta according to package directions, approx 10 minutes. Strain pasta reserving 1 c. pasta water. Put pasta back in to saucepot.
For peas, in a small skillet, melt 1 Tbsp butter. Add the leftover 1/4 of onion, and cook until translucent. Add peas and cook until bright green and warmed.
Add sauce and peas to pasta. Add some grated Parmesan cheese. Mix. If sauce is too thick, thin with some of the pasta water.
Serve in a huge bowl. Add more grated Parmesan cheese as desired.